Cuban Vegan Bread Pudding

Today, I flashed back to my Cuban roots for this recipe. I wanted to duplicate my Mimi’s (Mom’s) Cuban Bread Pudding recipe. At least, I wanted to get as close as I could while still making it Vegan. I drew inspiration from three different recipes, but the best one was my mom’s. All the great memories came flooding back in an instant. I knew exactly what it needed to taste, and look like. This Vegan Bread Pudding is incredibly flavorful, yet very light. Your friends and family will never know that it is vegan.The molasses, honey, and spices flavor this delicious old-fashioned bread pudding recipe. It reminds me of my mom’s Cuban Pudin (Bread Pudding)! You can serve it with vegan whipped cream, vegan ice cream, or your favorite dessert sauce. I loved it with some vegan vanilla yogurt!

April 1, 2021

I dedicate this blog to the beautiful person that shaped me into the woman that I am. The following is a tiny sampling of my Mimi (mom), and best friend. I love and miss you Mimi! Te extrano muchisimo Mimi! Te quiero con todo mi corazon!

Bread Pudding is an old fashioned dessert that had its humble beginnings in 13th century England. It was first known as a “poor man’s pudding” as it was made from stale leftover bread that was simply moistened in water, to which a little sugar, spices and other ingredients were added. Fast forward to today and you will find that we still make our bread puddings with bread but the breads we use are often made especially for this dessert. The types are wide ranging; from brioche, challah, croissant, and panettone, to French, Italian and sometimes even raisin bread or scones. And unlike bread puddings of the past, we now moisten the bread in a rich mixture (really a custard) of cream, eggs, sugar, butter, vanilla extract, and spices. It is no longer a poor man’s pudding. It is now a rich, creamy, decadent dessert that has made its way onto the dessert menus of many fine restaurants.Read more:

This recipe is also inspired by:

Course: Dessert

Cuisine: American

Prep: 30 mins

Cook: 45 mins

Total: 75 mins

Servings: 6 to 8 servings

Calories: 285kcal


For the bread pudding:

  • 1 loaf of dry French bread, or one baguette (about 3-4 cups), cut into 1 inch cubes
  • 2 cups plant-based milk (such as soy or almond)
  • 2 cups full-fat coconut milk, or I used Vanilla yogurt
  • 1/4 cup molasses
  • 1/4 cup honey
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt, optional
  • 1/2 cup brown sugar
  • 3 tablespoons cornstarch
  • 2 teaspoons vanilla extract
  • 1 tablespoon of butter

Optional Add-ins:

  • 1/3 cup dried fruit (raisins, chopped apricots, chopped dates, coconut flakes)
  • 1/3 cup chopped nuts (pecans, cashews, peanuts, walnuts, almonds)
  • 1/3 cup fresh fruit (strawberry slices, raspberries, blueberries, blackberries, banana slices)
  • 1/3 vegan chocolate chips
  • 2 cups Soy, almond, or coconut cream (for pouring on top once the vegan bread pudding is baked)


  • 1 cup sugar
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 1/4 cup guava jelly*
  • 1/4 teaspoon ground allspice

While the bread pudding is in the oven, make the guava caramel sauce. In a saucepan, heat sugar and water over medium heat, stirring constantly until it turns amber-colored. Slowly drizzle in the vegan cream, or vegan yogurt while stirring. Allow the mixture to boil for 1 minute. Remove from heat. Stir in guava jelly and ground allspice. Let cool before using. Cut and serve bread pudding, drizzle with guava caramel sauce and add pecans.


  • 1/2 cup pecans
  • 1/4 cup brown sugar
  • 1/4 cup maple syrup

Make the candied maple pecans. In a skillet, cook sugar and maple syrup over medium heat for 2 minutes, until the sugar dissolves. Add pecans and cook for 2 more minutes, stirring to coat pecans with glaze. Remove from heat and let cool.


  • Springform pan
  • Stainless steel griddle flat spatula, or other flat spatula without holes
  • bread knife


Chop the loaf of 3-7 day old French bread into 1 inch cubes. If your loaf is fresh, bake it in the oven to dry it out (see bread baking directions in notes section). Set aside.

In a medium saucepan scald the milk. Remove from heat and stir in molasses, honey, yogurt, vanilla, sugar, cinnamon, ginger, nutmeg, salt (if using), and butter. Vigorously whisk together until well blended.

In a small bowl or container, mix 2 tablespoons of cold almond milk with the corn starch. Stir together until there are no lumps, and is well incorporated.

Add the cornstarch mixture to the saucepan with the milk mixture. Vigorously whisk in the cornstarch mix until well incorporated.

Place all the cut bread in a large mixing bowl. Gradually pour in the hot milk mixture over the bread pieces. Stir together until all the bread is well coated, and covered in the milk mixture. Allow to rest and absorb the milk mixture, for 10 to 15 minutes. You may add any additional ingredients at this time (such as, dates, other dried fruits, or nuts). If you added ingredients, stir together until well incorporated. When it is done soaking, stir it together.

Gradually add the soaked bread cubes into a 9 inch buttered springform pan. You may wish to top it with candied maple pecans at this time.

Place the springform pan in the oven. Bake at 350 F for about 45-50 minutes, until a toothpick or knife inserted in center comes out clean. (Read about an alternate way of baking it, in the notes sec below).

Let it cool for 15 minutes. Run a bread knife along the inside edges of the bread pudding to help it separate from the sides of the springform pan. Remove the springform ring.

Using the flat spatula, carefully separate the bottom of the springform pan from the bread pudding. Slowly and carefully slide the bread pudding onto a serving plate. Enjoy!


  • Less baking time will make wetter bread pudding, longer baking will make a drier bread pudding.
  • You can serve it with vegan whipped cream, vegan ice cream, or your favorite dessert sauce.
  • If you don’t have the time, you can speed upthe drying-out process by using the oven. Spread the bread out on a baking sheet and bake in a low oven set for 225 degrees for 30 to 40 minutes until dry.
  • If you wish to bake it in a water bath, follow these directions: The one thing to take note of, though, is that this pudding is supposed to be baked in a water bath. A water bath starts with a large shallow pan (usually a roasting pan of some sort) that is big enough to hold a smaller pan that is filled with a delicate food. It is best to place a clean dish towel on the bottom of the large roasting pan to prevent the dish from moving about during baking. Once you have placed the smaller dish inside the large roasting pan, hot water is poured into the larger pan until it reaches about halfway up the outside of the smaller dish containing the food. This is then placed in a slow oven. We do this because a water bath prevents delicate foods, like this bread pudding, from burning, drying out, or curdling (when a milk or egg mixture separates into its liquid and solid components). Just make sure to occasionally check the water level during the baking time, adding more hot water as necessary.
  • I chose not use a water bath because there is no risk of curdling (it is a modified vegan recipe & has no eggs). I did not want it to be too moist, and preferred to intentionally dry it out a little. Thus, I cooked the bread pudding straight onto the oven rack (NO WATER BATH). Read more:


Calories: 285kcal

How did you modify this recipe? Please share in the comments. Thank you for sharing

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